FEED THE SPIRIT!

"In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men." John 1:1-4 KJV

"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16 KJV

"And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst." John 6:35 KJV

"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9 KJV

"It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life." John 6:63 KJV

Wash the radishes under
cold running water to remove some of the salt, squeeze the water out and set
them aside. Turn stove on high heat and add in oil and leeks into a large pan
or wok. Stir fry the leeks until they are golden brown and then add in the
radishes, salt, pepper, sugar and mushroom seasoning. Stir fry the radishes for
about 2-3 minutes, transfer them to a bowl and set aside.

Turn stove on high heat,
add oil to a large pan or wok and add in the vegetables. Stir fry the
vegetables for about 5-6 minutes or until they are slightly golden brown and
wilted. When the vegetables have completed cooking, pour them on top of the
radishes and allow them to cool.

Rinse yam noodles under
cold running water while separating them and squeeze out liquid. Cut the noodles
into 2 inch pieces and add them into the cooked vegetables. Then add in the
fried tofu and rice powder mixing the ingredients until combined. Taste the
vegetable tofu mixture and adjust seasonings if needed.

Dip the rice paper in warm
water, shake off all the excess, and place it on a flat surface. Then place the
fresh vegetables and herbs on the center of the rice paper. Next put the
vegetable tofu noodle mixture in a row below the fresh vegetables. Fold the two
sides of the rice paper and tightly roll the rolls. Repeat this process until
you completed rolling all the spring rolls. Serve the spring rolls with the
vegetarian dipping sauce. The recipe for the sauce can be found here: http://yummies4dummies.blogspot.com/2017/02/vietnamese-dipping-sauce-vegetarian.html

*****If you are using bean
thread noodles, soak them in hot water for about 7-8 minutes, rinse and drain.
Make sure they are completely dry before adding them to the cooked vegetables.

1. Wash glutinous rice several times until the water runs clear. Soak rice in water for about 1 hour or more (preferably overnight), rinse and drain.

2. Steam rice for about 20-25 minutes or until translucent. While the rice is cooking, make the coconut Pandan sauce.

3. To make coconut Pandan sauce, slice the Pandan leaves into small pieces, place in blender with warm water, and blend until green liquid forms. Pour into a container through a sieve and mix in Pandan paste. Turn stove on medium low heat and add in coconut milk, Pandan liquid, sugar and salt stirring it constantly until sugar dissolves.

4. Remove coconut Pandan sauce from the heat, add sticky rice into a bowl and pour the sauce into the sticky rice mixing it until combined. Cover the bowl and allow it to sit for about 30-40 minutes so that the rice absorbs the coconut Pandan sauce.

1. To make the coconut cream topping, dissolved the tapioca flour or cornstarch into the water. Then add your coconut cream into a small pot and turn your stove on medium heat. Now add in the sugar and salt and dissolve it completely into the coconut cream. Next add in the cornstarch water mixture that was prepared earlier and stir it into the coconut cream until it thickens. Then set it aside to cool off.

2. To serve dessert, add warm sticky rice into a serving plate, drizzle coconut cream topping on top of sticky rice, sprinkle seeds, and scoop ice cream on top. Garnish with a sprig of mint and serve immediately.

1.Cook the macaroni according to the instructions
on the package, then drain; set aside.

2.In a pot, melt the butter over medium heat. Add
the flour and whisk to combine, then cook for 1 to 2 minutes, whisking
constantly, until the mixture is a light golden color.

3.Reduce the heat to low and slowly whisk in the
milk until smooth. Simmer until slightly thickened, about 5 minutes, whisking
occasionally.

4.Add the cheese, a handful at a time, whisking
well after each addition and not adding more until the previous handful is
fully melted and incorporated. Season to taste with garlic powder, dry mustard,
salt and pepper.

5.Add the drained pasta to the cheese sauce and
stir to combine, breaking up any clumps of macaroni. Serve immediately.
Leftovers can be stored in an airtight container in the refrigerator for up to
4 days.

In a bowl add soy sauce, oil, sugar, rice wine,
cornstarch, pepper and garlic whisking them together until sugar and cornstarch
dissolves in the sauce. Add beef to the marinade and coat the beef pieces with
marinade. Allow the beef to marinate at room temperature for about 10-15
minutes.

Step 2: Steam the broccoli

2 cups water

2 ½ cups broccoli florets

In a wok or large pan, pour in water, turn heat on high,
and bring it to a boil. Add the broccoli and allow it to steam for about 2-3
minutes or until it is bright green and crisp tender. Drain and set aside.

Turn stove on high heat and add in oil, onion, garlic and
ginger stir frying them for about 10 seconds or until fragrant. Move the
aromatics aside and add the beef slices in one layer and cook for about 30
seconds or until brown on one side and then flip them over and cook until brown
on the other side. Pour in the sauce and stir fry with the beef for about 15
seconds. Then turn heat down to low add in broccoli. Allow the sauce to simmer
and thicken for about 1 minute or until your desired consistency. Top with
chili flakes and serve with hot steamed rice.

About Me

This blog was created to provide you with support, shortcuts, tools and techniques to improve the quality of your meals and the time it takes to prepare them. Many of us do not have all day to prepare meals for our families because of work and other obligations. Whatever the size or style learning, Tina is here for everyone from beginner cooks to expert chefs. She fuses traditional dishes with modern flavors and ingredients to create a culinary journey. Tina was facing a culture of non-precise measurements that contributed to her inventive style. Her love for cooking served as an inspiration to bring an innovative approach to teaching traditional recipes. She honors the many international traditions of each style of cuisine she cooks.